I hope everyone had a fantastic Thanksgiving with delicious food! Mine was incredibly relaxing, but I do not recommend cooking an entire feast at one house and then transporting it to another house 45 minutes away. As a result, we had to microwave everything, which dried everything out. 😦 Ah well, I still enjoyed spending time with Jonathan’s family.
I made the family corn bake recipe this year. This recipe is a no-fail deal, and it’s probably the most requested recipe in my repertoire. The gooey cheese mixed with the crunch of the corn is a perfect combination.
I make this around the holiday season, for cabin weekends, and potlucks. It can easily be served year round, and it should be. Nom nom nom.
You will need:
1 red pepper
1 green pepper
1 Tbsp. butter or oil for sauteing
3 cans corn-drained
2 cans creamed corn
2 boxes Jiffy corn muffin mix
6 oz. sour cream
6 oz. shredded cheddar cheese
Nothing says homemade goodness like creamed corn. Mmmm
This is where it’s handy to have a sous-chef. If you’re not an Iron Chef, you will have to chop the peppers and onion yourself. *sigh* Isn’t life hard?
Lightly sauté your veggies in 1 Tbsp. butter or oil.
Now, this is the amazing part. Grab a big bowl and dump in the corn, creamed corn, corn muffin mix, eggs, and sautéed veggies.
Make sure you stir it up until the wet ingredients have soaked up all of the corn muffin mix. You don’t want any clumps of muffin mix. Blegh!
Now, pour the mixture into a greased casserole dish.
Mix the sour cream and cheese in a separate bowl and dollop into the casserole.
Bake at 375 degrees for about 30-40 minutes, until it is golden brown.
Obviously I didn’t take a finished product picture because I didn’t want to ruin the surprise. Either that or I am an airhead.